A layered, tropical beer cocktail/highball with notes of tropical fruits, toasted coconut, and a touch of bitterness 🏝🚤🍍🥭🥥 The blend of two sugarcane-based rhums with splashes of Jamaican overproof rum and mango eau de vie creates a base with notes of grassy funk, citrus zest, and tropical fruit that work in great harmony with the tropical fruit-forward sour beer. The chosen bottle of bittersweet aperitivo has some vanilla notes that are nice undertones to the bittersweet note that it brings while also nicely complementing the berry notes in the beer. The citrus zing of the fresh lime juice helps balance the flavors and splashes of blackberry liqueur and toasted coconut syrup help tie the tropical flavors together. Delicious! 1 oz Clairin (Haitian sugarcane rhum) .5 oz Unaged Rhum Agricole (Rhum JM, Neisson, La Favorite, etc) .25 oz Jamaican Lightly Aged Overproof Rum (Rum Fire, Wray & Nephew, etc) .25 oz Mango Eau de Vie (Rhine Hall makes a great bottle) .75 oz Fresh Lime Juice .5 oz Cappelletti Aperitivo (Bittersweet aperitivo with a bit more funk and vanilla notes that are nice here; Campari can sub) .25 oz Blackberry Liqueur (Giffard or Leopold Brothers) Tsp Toasted Coconut Syrup (toast 1/4 C unsweetened coconut on medium-low heat until golden brown and fragrant, add 1/2 C each granulated sugar and coconut water; stir until sugar has dissolved and move heat to low and simmer 5 minutes before straining out the toasted coconut (reserve for other use) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 2 oz of tropical fruit-forward sour beer (South Seas Smoothie used here). Garnish with a swizzle stick and cocktail umbrella #weekendtiki #drinksfordenver